Place the coconut oil in a 16-oz heat-proof measuring cup. Add cocoa butter and beeswax. Put this cup into a pot partially filled with water, place over medium heat and stir with a chopstick or fork until the oil and beeswax melt and dissolve, becoming one liquid.

Remove the measuring cup from the heated water and add grapeseed (or fractionated coconut) and olive oils. Stir lightly, and then allow the mixture to cool to body temperature. As it cools, the mixture will thicken and become opaque. Continue stirring as it cools to keep the consistency smooth. If it cools too much, just reheat it.

While the oil mixture is cooling, warm the distilled water in another heat-proof measuring cup in the hot-water bath. Test for body temperature with a clean finger.

When the oil mixture and water have both reached body temperature, pour the water into a blender or mixing bowl (I use a mixing bowl and stick blender) and add optional water-soluble ingredients such as vitamins. Process at high speed. If using a high-power blender such as a Vita Mixer, set it on low. Slowly add the oil mixture by pouring a thin drizzle into the whirling water. It will begin to sputter and thicken. Continue to process until the oil and water have blended together into a thick, creamy liquid. This may take 5-10 minutes in a blender or food processor. If using a high-power blender, it may take 20 – 30 seconds. It may take 15 minutes with a stick blender. This process, called emulsification, is the secret to creams.

Scoop the resulting cream into a 32-oz measuring cup with a spout for easy pouring. If you are adding any essential oils, do it at this point, making sure to stir them in well. Pour the cream into very clean, dry jars, filling them to the top and leaving as little airspace as possible. Cap with tight-fitting lids and let the bottles sit overnight to allow the “flavors” to blend.

Use a clean popsicle stick to dip out your cream into smaller containers (if necessary) to prevent introduction of bacteria and spoilage.